Chicken and Rice Soup

Caroline Lawrance as adapted from:

Chicken and Rice Soup

This is a great and simple recipe that can be easily modified according to your palate. Homemade chicken and rice soup is a great alternative to packaged or canned soup that are loaded with salt.


  • 3 Cup Mirepoix:
  • 1 Cup white onion, finely chopped
  • 1 Cup celery, diced
  • 1 Cup baby carrot, chopped
  • 2 Tbsp Extra virgin oil
  • ¾ Cup instant white rice, uncooked
  • ½ tsp fresh ground black pepper
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 10 cups No salt added chicken/vegetable broth
  • 2 boneless skinless chicken breasts, cooked and cubed
  • 2 Tbsp lime juice


1. In a large pot, sautee onion, carrot, and celery in olive oil until softened
2. Add stock, rice, bay leaf, fresh thyme, and pepper. Bring to a boil
3. Reduce heat, and simmer for 15 minutes.
4. Add cubed and cooked chicken. Simmer for 10 minutes.
5. Remove bay leaf and add lime juice.

Nutrient Analysis

Calories: 160 g

Protein: 14 g

Carbohydrates: 19 g

Fibre: 2 g

Total Fat: 3 g

Sodium: 221 mg

Phosphorus: 90 mg

Potassium: 251 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Renal and Diabetic Exchanges

1 protein
1 starch
1 vegetable

1 Carbohydrate choice

6 thoughts on “Chicken and Rice Soup

  1. I have just started a low potassium diet and am trying to learn! Is it necessary to use instant rice or can I use regular rice. I think I am finding that processed food is less in potassium, am I correct? I always make my own stock so know it is salt free.
    Thanks in advance for any help. Barbara

    1. Hi Barbara! You’re in the right place if you’re looking for low potassium meal ideas. I’m going to check with our team of dietitians and get back to you about the rice question as soon as possible. Making your own stock is a great way to reduce sodium! Thanks for your question.

Leave a Reply